For a change, replace roasted pumpkin and fetta ravioli with mushroom and ricotta ravioli or spinach and ricotta agnolotti.
630g packet roasted pumpkin and feta ravioli
¼ cup soy sauce
2 tablespoons sweet chilli sauce
2 tablespoons tomato paste
2 tablespoons vegetable oil
1 red capsicum, chopped
200g green beans, trimmed, halved
2 cloves garlic, crushed
1 bunch baby bok choy, trimmed, stems halved, leaves chopped
1 tablespoon sesame seeds, toasted
Cook ravioli according to packet directions until tender. Drain.
Meanwhile, combine sauces and paste in a small jug with 2 tablespoons water.
Heat oil in a large, non-stick wok over a high heat. Add capsicum, beans and garlic. Stir-fry for 2 minutes. Add bok choy stems. Stir-fry for 1 minute.
Add ravioli, bok choy leaves and sauce mixture. Stir-fry for a further 2 minutes, or until hot. Sprinkle with sesame seeds. Serve immediately.